KR102205589B1 - Stick-shaped baked confectionery and method for manufacturing same - Google Patents

Abstract

The present invention is a dough containing 15 to 80 parts by mass of rice rice, 5 to 45 parts by mass of active gluten, and 0.15 to 1.7 parts by mass of an emulsifier based on 100 parts by mass of at least one type selected from the group consisting of starch and flour. As a stick-shaped baked confectionery formed by molding into a stick shape and sintering dough, the rice polishing raw material is cocoa powder, potato granules, nut powder, bran, coffee, matcha tea, black tea, rice flour, corn powder, whole wheat flour, crude, blood, It is at least one species selected from the group consisting of millet, amaranth, and fruit raw materials, and the emulsifier comprises at least one selected from the group consisting of HLB 11 to 20 sucrose fatty acid ester and HLB 11 to 20 polyglycerin fatty acid ester. , Provide stick-shaped baked goods.

Description

Stick-shaped baked confectionery and its manufacturing method {STICK-SHAPED BAKED CONFECTIONERY AND METHOD FOR MANUFACTURING SAME}

The present invention relates to a stick-shaped baked confectionery (燒菓子, baked confectionery) having a flavor of the material (素材風味, flavor of the material) and a manufacturing method thereof.

Background

It is known as a stick-shaped baked confectionery in which the flavor of the material is added by kneading and adding the ingredients of rice milling (呈味原料). For example, Patent Document 1 discloses manufacturing a baked confectionery by kneading cocoa powder into a dough containing starch, and Patent Document 2 discloses manufacturing a baked confectionery by baking a dough containing rice flour and starch. However, in the obtained baked confectionery, the characteristic starch odor and the glassy texture became a problem.

Prior art literature

Patent literature

Patent Document 1: JP 2003-284501

Patent Document 2: JP 2009-232701

It is an object of the present invention to provide a stick-shaped baked confectionery having a rich flavor, good texture, sufficient strength and chewy taste, and a method for producing the same.

The present invention provides the following stick-shaped baked confectionery and a manufacturing method thereof.

Section 1. Dough containing 15 to 80 parts by mass of rice rice, 5 to 45 parts by mass of active gluten, and 0.15 to 1.7 parts by mass of emulsifier per 100 parts by mass of at least one selected from the group consisting of starch and wheat flour It is a stick-shaped baked confectionery formed by molding into a stick shape and sintering dough, and the rice polishing ingredients are cocoa powder, potato granules, nut powder, bran, coffee, matcha tea, black tea, rice flour, corn powder, whole wheat flour, and crude , At least one species selected from the group consisting of blood, millet, amaranth, and fruit raw materials, and the emulsifier is at least one selected from the group consisting of HLB 11-20 sucrose fatty acid ester and HLB 11-20 polyglycerin fatty acid ester Containing, stick-shaped baked goods.

Section 2. The rice polishing raw material is at least one species selected from the group consisting of cocoa powder, potato granules, nut powder, bran, coffee, matcha, and black tea, and the rice polishing raw material per 100 parts by mass of at least one selected from the group consisting of starch and flour The stick according to item 1, wherein the blending amount of 15 to 25 parts by mass, the blending amount of active gluten is 5 to 25 parts by mass, and the ratio (the blending amount of the rice raw material) / (the blending amount of the active gluten) = 0.5 to 3 is satisfied. Shape baked pastry.

Section 3. The rice milling raw material is at least one species selected from the group consisting of rice flour, corn powder, whole wheat flour, crude, blood, millet, and amaranth, and based on 100 parts by mass of at least one type selected from the group consisting of starch and flour, The stick shape according to item 1, wherein the blending amount is 50 to 80 parts by mass, the blending amount of active gluten is 20 to 45 parts by mass, and the ratio (the blending amount of rice raw material) / (the blending amount of active gluten) = 1.2 to 3 is satisfied. Baked goods.

Section 4. The rice polishing raw material is a fruit raw material, the blending amount of the solid content of the rice milling raw material is 15 to 45 parts by mass, and the active gluten blending amount is 7 to 25 parts by mass per 100 parts by mass of at least one type selected from the group consisting of starch and flour, The stick-shaped baked confectionery according to claim 1, wherein the ratio (the blending amount of the rice raw material) / (the blending amount of active gluten) = 0.5 to 3 is satisfied.

Section 5. The stick-shaped baked confectionery according to claim 4, wherein the fruit raw material is concentrated fruit juice.

Section 6. The stick-shaped baked confectionery according to claim 1 or 2, wherein the rice polishing raw material is cocoa powder, and the stick-shaped baked confectionery has a chocolate coating layer.

Section 7. The stick-shaped baked confectionery according to any one of claims 1 to 6, which is obtained by applying an oil containing a seasoning and/or flavor to the baked confectionery after baking.

Section 8. Based on 100 parts by mass of at least one type selected from the group consisting of starch and flour, 15 to 80 parts by mass of rice rice, 5 to 45 parts by mass of active gluten, 0.15 to 1.7 parts by mass of emulsifier, and 20 to 90 parts by mass of water The stick-shaped baked according to any one of claims 1 to 7, including a step of kneading a raw material mixture containing to obtain a dough, a step of molding the obtained dough into a stick shape, and a step of firing the obtained stick-shaped dough. How to make sweets.

In the present invention, since active gluten can be added to impart the elasticity and flexibility of the powder to the dough, it has become possible to mix more rice polishing raw materials than before. In addition, by adding an emulsifier, it became possible to suppress the water absorption of the rice polishing raw material over time and to stably maintain proper moldability.

In addition, since it is possible to realize a rich flavor by kneading raw materials for rice into dough, large-scale equipment is not required, and stable mass production is possible while reducing processing costs.

In addition, since a porous structure is formed by adding active gluten, a crunchy and pleasant texture can be obtained. In addition, since the strength of the tissue is increased, it is possible to suppress breakage of stick-shaped baked confectionery during distribution.

Form for carrying out the invention

In the present invention, "stick-shaped baked confectionery" refers to confectionery obtained by molding dough (dough) into a stick shape and firing. "Dough" refers to a bulk product obtained by mixing a compounding component and water. The blending component of the dough contains at least one selected from the group consisting of starch and wheat flour, rice rice, active gluten, and an emulsifier. At least one selected from the group consisting of starch and wheat flour is the component (main component) with the largest amount of blending. The dough may also contain sugars such as sugar, isomerized sugar, trehalose, palatinose, sugar alcohol, or sweeteners (such as acesulfame potassium or sucralose); Edible fats and oils such as shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, palm oil, sesame oil, sunflower oil, safflower oil, salad oil, or powdered oil; saline; dairy product; Egg products; Yeast; enzyme; Expanding agents such as sodium bicarbonate; It may contain seasonings or the like.

Starch may be any starch, as long as it is a commercially available starch, and is not particularly limited. For example, potato starch, tapioca starch, waxy corn starch, glutinous rice starch/rice starch, sweet potato starch, wheat starch, arrowroot starch, etc. can be used. These starches may be used unmodified as they are or may be used after processing. Processing methods include esterification treatment, etherification treatment, crosslinking treatment, acid treatment, oxidation treatment, moist heat treatment, and a combination thereof. These modified or unmodified starches can be used alone or in combination. The starch of "at least one selected from the group consisting of starch and flour" is β starch. It is also possible to further blend α-starch, but the α-starch does not correspond to the starch of "at least one selected from the group consisting of starch and flour".

Any flour can be used as long as it is a commercially available flour; For example, you may use one of strong flour, semi-strong flour, gravity flour, and soft flour. Different types of wheat flour have differences in protein and gluten content; However, this difference does not affect the amount of active gluten.

The rice polishing raw material is at least one species selected from the group consisting of cocoa powder, potato granules, nut powder, bran, coffee, matcha, black tea, rice flour, corn powder, whole wheat flour, crude, blood, millet, amaranth and fruit ingredients. When the rice polishing raw material is selected from cocoa powder, potato granules, nut powder, bran, coffee, matcha, black tea, rice flour, corn powder, whole wheat flour, crude, blood, millet, and amaranth, the type and ratio of starch and flour are arbitrary. . However, when the raw material for rice is a fruit raw material, starch is preferable to flour. More preferably tapioca starch or tapioca processed starch, more preferably tapioca processed starch, particularly preferably acid-treated tapioca processed starch, most preferably acetic acid-treated tapioca processed starch.

Fruit raw materials include concentrated fruit juice, fruit juice, reduced fruit juice, peel (peel), puree, and dried fruit. The fruit raw material is preferably concentrated juice. Here, fruit juice refers to the removal of blood, seeds, etc. from the juice by crushing the fruit and filtering it through a juice or a fine sieve. Concentrated fruit juice is a concentrated fruit juice; Fruit juice, concentrated fruit juice, or a mixture of reduced fruit juice; Or it refers to adding sugar or honey to these. Examples of concentrated fruit juice include concentrated fruit juice specified by the Japanese Agricultural and Forest Standards. Reduced fruit juice refers to diluted fruit juice. Examples of concentrated fruit juice and reduced fruit juice include those specified by the Japanese Agricultural and Forestry Standards, respectively.

Examples of fruits include orange, Wenzhou mandarin, grapefruit, apple, grape, pineapple, peach, summer mandarin, Hasaku mandarin, Iyokan mandarin, Ponkan mandarin, Shikuwasa ( Citrus depressa ), pear, pear, persimmon, plum, Apricot, cranberry, banana, papaya, kiwi, guava, passion fruit, strawberry, watermelon, loquat, muscat, fig, lemon, lime, plum, citrus sphaerocarpa , and melon.

When a material having a strong effect on the change in the physical properties of the dough, such as cocoa powder, potato granule, nut powder, bran, coffee, matcha, or black tea, is used as a rice polishing ingredient, at least one selected from the group consisting of starch and flour 100 The blending amount of the rice polishing raw material is preferably about 15 to 25 parts by mass. When a material that has a weak effect on the changes in the physical properties of the dough such as rice flour, corn powder, whole wheat flour, crude, blood, millet, or amaranth is used as the raw material for rice polishing, 100 masses of at least one selected from the group consisting of starch and wheat flour The blending amount of the rice polishing raw material is preferably about 15 to 80 parts by mass per part. When a rich flavor of the rice polishing raw material is required, about 50 to 80 parts by mass is more preferable, and about 55 to 80 parts by mass is most preferable. When the fruit raw material is used as the rice polishing raw material, the blending amount of the solid content of the rice polishing raw material is preferably about 15 to 45 parts by mass per 100 parts by mass of at least one type selected from the group consisting of starch and flour to obtain a sufficient fruit taste.

When the rice polishing raw material is at least one selected from the group consisting of cocoa powder, potato granules, nut powder, bran, coffee, matcha, black tea, and fruit raw materials, the ratio of the blending amount of the rice milling raw material and active gluten is (mixed amount of rice rice) / (The amount of active gluten blended) = 0.5 ~ 3. When the rice flour, corn powder, whole wheat flour, crude, blood, millet, and amaranth is at least one selected from the group consisting of rice flour, corn powder, amaranth, the ratio of the blending amount of the rice milling raw material and active gluten is (the blending amount of the milling raw material) / (active gluten) The blending amount) = 1.2 ~ 3. This ratio is more preferably 1.3 to 3, still more preferably 1.4 to 3. When this ratio exceeds 3, the fired product has a dense structure and a crunchy hard texture.

In the case of mixing a material having a strong effect on the change in the physical properties of the dough and a material having a weak effect on the change in the physical properties of the dough, a person skilled in the art can easily determine an appropriate amount by referring to the mixing amount.

Active gluten (also referred to as vital gluten) refers to gluten in a powdered state, and refers to rapidly generating gluten having original viscoelasticity by water. Examples of drying methods to obtain active gluten include flash drying, spray drying, vacuum drying, and freeze drying. Any drying method may be used to prepare active gluten. When the rice polishing raw material is selected from cocoa powder, potato granules, nut powder, bran, coffee, matcha, black tea, rice flour, corn powder, whole wheat flour, crude, blood, millet, and amaranth, prepared by spray drying or flash drying Active gluten is preferred. When the rice polishing raw material is a fruit raw material, active gluten produced by flash drying (especially active gluten produced by flash drying of an acid-resistant type) is preferred. Commercially available active gluten products include A-Glu K (Glyco Nutrition Foods Co., Ltd. product, spray-dried gluten), A-Glu RS (Glyco Nutrition Foods Co., Ltd. product, spray-dried gluten), A-Glu WP (Glyco Nutrition Foods Co., Ltd. product). , Flash-dried gluten), KS-700, and V-75 (all made by Glyco Nutrition Foods Co., Ltd., acid-resistant type flash-dried gluten). The blending amount of active gluten is about 5 to 45 parts by mass.

In a preferred embodiment of the present invention, a material having a strong influence on the change in physical properties of dough such as cocoa powder, potato granule, nut powder, bran, coffee, matcha, black tea, etc. is used as a rice polishing raw material, and the rice polishing raw material is used as starch and flour. When about 15 to 25 parts by mass is blended with respect to 100 parts by mass of at least one selected from the group consisting of, the amount of active gluten is preferably about 5 to 25 parts by mass, more preferably about 5 to 20 parts by mass.

A material that has a weak effect on the changes in the physical properties of the dough, such as rice flour, corn powder, whole wheat flour, crude, blood, millet, amaranth, etc. is used as a rice milling raw material, and this milling raw material is at least one selected from the group consisting of starch and flour 100 When about 50 to 80 parts by mass is blended based on parts by mass, the amount of active gluten is preferably about 20 to 45 parts by mass.

Fruit raw materials that have a relatively large effect on the change in the physical properties of dough are used as rice milling raw materials, and this rice milling raw material (solid content) is mixed with about 15 to 45 parts by mass per 100 parts by mass of at least one type selected from the group consisting of starch and flour. In this case, the amount of active gluten is preferably about 7 to 25 parts by mass, more preferably about 10 to 25 parts by mass.

The emulsifier contains at least one selected from the group consisting of sucrose fatty acid esters and polyglycerol fatty acid esters. The HLB value of the sucrose fatty acid ester and the polyglycerol fatty acid ester is preferably 11 to 20, and more preferably 11 to 19 HLB value. When the emulsifier contains one or both of the sucrose fatty acid ester of HLB 11 to 20 or HLB 11 to 19, and the polyglycerol fatty acid ester of HLB 11 to 20 or HLB 11 to 19, another emulsifier may be included. Examples of other emulsifiers include (poly) glycerin fatty acid esters of HLB 2-7. When the rice polishing ingredient is selected from cocoa powder, potato granules, nut powder, bran, coffee, matcha, black tea, rice flour, corn powder, whole wheat flour, crude, blood, millet, and amaranth, the emulsifier is HLB 11-20 or HLB 11 It is preferably at least one selected from the group consisting of sucrose fatty acid esters of ~ 19 and polyglycerol fatty acid esters of HLB 11 ~ 20 or HLB 11 ~ 19. When the fruit raw material is used as the rice rice milling raw material, the sucrose fatty acid ester of HLB 11 to 20 or HLB 11 to 19 is used; Preferably, the sucrose fatty acid ester of HLB 11-20 or HLB 11-19 and the glycerin fatty acid ester of HLB 2-7 are used together. The blending amount of the emulsifier is preferably about 0.15 to 1.7 parts by mass based on 100 parts by mass of at least one type selected from the group consisting of starch and flour. When the rice polishing ingredient is selected from cocoa powder, potato granule, nut powder, bran, coffee, matcha, black tea, rice flour, corn powder, whole wheat flour, crude, blood, millet, and amaranth, the amount of emulsifier is composed of starch and flour. It is preferably about 0.15 to 0.6 parts by mass based on 100 parts by mass of at least one type selected from the group. When the fruit raw material is used as the rice polishing raw material, the blending amount of the emulsifier is preferably about 0.15 to 1.7 parts by mass, more preferably 0.3 to 1.5 parts by mass based on 100 parts by mass of at least one type selected from the group consisting of starch and flour. It's about.

In the stick-shaped baked confectionery of the present invention, chocolate may be applied to the baked confectionery to form a chocolate coating layer. Further, the flavor may be improved by applying oil which may contain seasonings, flavorings, or the like to the baked confectionery after baking. Seasoning oil may be mentioned as an applied oil. The oils to be applied include vegetable oils such as corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, palm oil, sesame oil, sunflower oil, safflower oil, and salad oil, and animal fats such as shortening, margarine, butter, and lard. In addition, a granular raw material such as granular sugar or salt may be topping on the surface of the dough before firing and firing to improve flavor.

Chocolate coating or oil coating can be carried out in a conventional manner. For example, one end of the baked confectionery may be sandwiched by a clip or the like, and the other end may be immersed in chocolate or oil collected in a container to coat the baked confectionery. Alternatively, chocolate or oil may be dropped in the shape of a curtain, and the chocolate or oil may be attached by passing through a baked confectionery placed on a conveyor. Oil coating may be performed by spraying oil onto baked confectionery and, if necessary, rotating and stirring with a tumbler or the like to uniformize the coating.

Stick-shaped baked confectionery can be obtained by molding dough (dough) into a stick shape and firing. Dough is about 20 to 90 parts by mass of water, about 15 to 80 parts by mass of rice rice, about 5 to 45 parts by mass of active gluten, and about 100 parts by mass of at least one type selected from the group consisting of starch and flour. Is blended with 0.15 to 1.7 parts by mass, if necessary, with other ingredients (sugars, edible fats and oils, salt, dairy products, egg products, yeast, enzymes, expanding agents, seasonings, etc.), and the mixture is evenly kneaded into sheets. Can be obtained by molding into a stick shape and firing. Before firing, the stick-shaped dough may be immersed in an alkaline solution such as trisodium phosphate and then fired.

In the manufacturing method of the present invention, the dough is molded into a stick shape in an arbitrary manner. For example, dough is molded into sheets and then cut into sticks. In one preferred embodiment, the mixed stick-shaped baked pastry dough is rolled into a sheet shape having a thickness of 3 to 10 mm, and cut into a shape of noodles having a thickness of 3 to 15 mm; After that, adjust the noodles to a length of 50 ~ 150mm. The firing of the stick-shaped dough is fired by any known firing condition and an arbitrary method. For example, it is good for either a stationary batch oven or a continuous tunnel oven. When a batch oven is used, firing is performed at about 200°C for 10 to 20 minutes, and when a tunnel oven is used, firing is performed at 300 to 100°C for about 5 to 15 minutes. do.

Example

Hereinafter, the present invention will be described in more detail using Examples and Comparative Examples. Also, the figures in the table are parts by mass.

All of the active gluten used in the examples are of the flash drying type, and are excellent in acid resistance.

(I) Examples and Comparative Examples for baked confectionery containing cocoa powder, potato granules, nut powder or wheat bran

Examples I-1 to I-13 and Comparative Examples I-1 to I-14

In the formulations shown in Tables I-1 to I-5, the ingredients were mixed according to a conventional method to obtain dough, and a stick-shaped baked confectionery was made through sheet molding. After leaving this dough to stand at room temperature for 90 minutes, it was rolled into a sheet shape having a thickness of 2.5 mm using a roll. Then, cut it into a shape of noodles with a width of 3.7mm, and set the length to 120mm. Next, this was immersed in a 6% trisodium phosphate solution for 3 seconds, and fired in a tunnel oven at 300° C. to 100° C. to 1.5% moisture for 6 minutes.

[Table 1]

-Examples I-1 and I-2 had good moldability, and the fired product had a crispy texture and a rich cacao flavor. In addition, it has a good feeling of melting in the mouth, and the savory flavor and cacao sensation stand out.

-Comparative Example I-1 had good moldability, but the flavor of cacao was insufficient.

-In Comparative Example I-2, when rolling the dough, the sheet was somewhat apt to be cut, and the flavor of cacao was strong, but there was a bitter taste and a powdery flavor.

-In Comparative Example I-3, when rolling the dough, the sheet was somewhat apt to be cut, and the dough was sticky and molding was difficult.

[Table 2]

-In Comparative Example I-4, when the dough was rolled, the sheet was somewhat apt to be cut, and it was difficult to make noodles. Further, the structure after firing was in a state of slightly high density.

-In Comparative Example I-5, the original flavor of cacao was impaired while the smell peculiar to gluten was felt.

[Table 3]

-In Comparative Example I-6, when rolling the dough, the sheet was somewhat apt to be cut, and it was difficult to make noodles. In addition, the structure after firing was in a state of slightly high density.

-In Comparative Example I-7, the dough was slightly hard, and the texture after firing was also slightly crunchy and hard.

-In Comparative Example I-8, the dough was hard and the surface of the sheet tended to be rough. After firing, the texture is also crispy and hard, and the smell of gluten is felt, damaging the original flavor of cacao.

[Table 4]

-In Comparative Example I-9, when the dough was rolled, the sheet was somewhat apt to be cut, and there was a tendency to harden with time. The structure after firing was in a dense state, and the texture was also crispy and hard.

-Comparative Example I-10 had good moldability, but the structure after firing was brittle, and the feeling of melting in the mouth was inferior with a powdery flavor.

[Table 5]

-In Comparative Examples I-11 to 13, 14, the sheet was easily cut when rolling the dough, and there was a tendency to harden with time. The structure after firing was in a dense state, and the texture was also crispy and hard.

(II) Examples and Comparative Examples of Baked Confectionery Containing Rice Flour and Corn Powder

Examples II-1 to II-13 and Comparative Examples II-1 to II-12

In the formulations shown in Tables II-1 to II-5, the ingredients were mixed according to a conventional method to obtain dough, and a stick-shaped baked confectionery was made through sheet molding. After leaving this dough to stand at room temperature for 90 minutes, it was rolled into a sheet shape having a thickness of 2.5 mm using a roll. Then, cut it into a shape of noodles with a width of 3.7mm, and set the length to 120mm. Next, this was immersed in a 6% trisodium phosphate solution for 3 seconds, and fired in a tunnel oven at 300° C. to 100° C. to 1.5% moisture for 6 minutes.

[Table 6]

• Examples II-2 and II-3 had good moldability, and the fired product had a crispy texture and a rich flavor of rice. In addition, it has a good feeling of melting in the mouth, and the taste of the rice is outstanding.

-In Example II-1, the flavor of rice was good, but the rich flavor was not realized.

In Comparative Example II-1, when rolling the dough, the sheet was somewhat apt to be cut, and the flavor of rice was strong, but it was somewhat powdery.

[Table 7]

-In Comparative Example II-2, when rolling the dough, the sheet was somewhat apt to be cut, and it was difficult to make noodles. In addition, after firing, the tissue was easily crumbly, and the feeling of melting in the mouth was lagging with a powdery flavor.

In Comparative Example II-3, the dough was hard and the surface of the sheet tended to be rough. After firing, the texture also became crunchy and hard, and the smell peculiar to gluten was felt, and the flavor of the rice was impaired.

[Table 8]

-In Comparative Example II-4, when rolling the dough, the sheet was somewhat apt to be cut, and it was difficult to make noodles. In addition, after firing, the tissue was easily crumbly, and the feeling of melting in the mouth was lagging with a powdery flavor.

-In Comparative Example II-5, the dough was slightly hard, and the texture after firing was also crisp and hard.

-In Comparative Example II-6, the dough was hard and the surface of the sheet tended to be rough. After firing, the texture also became crispy and hard, and the smell peculiar to gluten was felt, and the original flavor of rice was damaged.

[Table 9]

-Comparative Example II-7 tends to be somewhat apt to cut when rolling the dough and harden with time. The structure after firing was in a dense state, and the texture was also crispy and hard.

-Comparative Example II-8 had good moldability, but the structure after firing was brittle, and the feeling of melting in the mouth was inferior with a powdery flavor.

[Table 10]

-Comparative Examples II-9 to 12 tended to be easily cut when rolling the dough, and hardened with time. The structure after firing was in a dense state, and the texture was also crispy and hard.

(III) Examples and Comparative Examples for baked confectionery containing fruit ingredients

Examples III-1 to III-13 and Comparative Examples III-1 to III-4

In the formulations shown in Tables III-1 to III-5, the ingredients were mixed according to a conventional method to obtain dough, and a stick-shaped baked confectionery was made through sheet molding. After leaving this dough to stand at room temperature for 90 minutes, it was rolled into a sheet shape having a thickness of 2.5 mm using a roll. Then, cut it into a shape of noodles with a width of 3.7mm, and set the length to 120mm. Next, this was immersed in a 6% trisodium phosphate solution for 3 seconds, and fired in a tunnel oven at 300° C. to 100° C. to 1.5% moisture for 6 minutes.

[Table 11]

• In Examples III-1 and III-2, the moldability was good, and the fired product had a crispy texture and a thick fruity feeling. In addition, the feeling of melting in the mouth was good, and the feeling of juice was outstanding.

[Table 12]

[Table 13]

[Table 14]

In Comparative Example III-1, the moldability was good, but the structure after firing was easily crumbly, and along with the powdery flavor, the feeling of melting in the mouth was also inferior, and the juiciness was weak.

[Table 15]

-In Comparative Examples III-2 to III-4, when the dough was rolled, the sheet was easily cut, and there was a tendency to harden with time. In addition, the structure after firing was in a state of high density, and the texture was also crispy and hard.

Claims (11)

Dough containing 15 to 80 parts by mass of rice rice, 10 to 45 parts by mass of active gluten, and 0.15 to 1.7 parts by mass of emulsifier per 100 parts by mass of at least one selected from the group consisting of starch and flour And, it is made by firing, the rice polishing raw material is at least one species selected from the group consisting of cocoa powder, rice flour, and fruit raw materials, and the emulsifier is a sucrose fatty acid ester of HLB 11 to 20 and a polyglycerin fatty acid ester of HLB 11 to 20 Stick-shaped baked goods containing at least one selected from the group consisting of. The method of claim 1, wherein the rice polishing raw material is cocoa powder, and the mixing amount of the rice polishing raw material is 15 to 25 parts by mass per 100 parts by mass of at least one type selected from the group consisting of starch and flour, and the amount of active gluten is 10 to It is 25 parts by mass, and the amount of rice ingredients / active gluten = 0.5 to 3, stick-shaped baked goods. The method of claim 1, wherein the rice milling raw material is rice flour, and the blending amount of the milling raw material is 50 to 80 parts by mass per 100 parts by mass of at least one type selected from the group consisting of starch and flour, and the blending amount of active gluten is 20 to 45. It is parts by mass, and the amount of rice ingredients / active gluten = 1.2 to 3, stick-shaped baked goods. The method of claim 1, wherein the rice polishing raw material is a fruit raw material, and the blending amount of the solid content of the rice polishing raw material is 15 to 45 parts by mass per 100 parts by mass of at least one type selected from the group consisting of starch and flour, and the blending amount of active gluten It is 10 to 25 parts by mass, and the amount of rice ingredients/active gluten is 0.5 to 3, stick-shaped baked goods. The stick-shaped baked confectionery according to claim 4, wherein the fruit raw material is concentrated fruit juice. The stick-shaped baked confectionery according to claim 1, wherein the rice polishing raw material is cocoa powder and has a chocolate coating layer. The stick-shaped baked confectionery according to claim 1, wherein a seasoning, flavoring, or oil containing seasonings and flavorings is applied to the baked confectionery after firing. For 100 parts by mass of at least one type selected from the group consisting of starch and flour, 15 to 80 parts by mass of rice rice, 10 to 45 parts by mass of active gluten, 0.15 to 1.7 parts by mass of emulsifier, and 20 to 90 parts by mass of water are included. The stick-shaped baked confectionery according to any one of claims 1 to 7, comprising a step of kneading the raw material mixture to obtain a dough, a step of molding the obtained dough into a stick shape, and a step of baking the obtained stick-shaped dough. Manufacturing method. delete delete delete